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    SOUTHERN LIVING Almost Homemade: 152 Shortcut Recipes Using Convenience Food
    SOUTHERN LIVING Almost Homemade: 152 Shortcut Recipes Using Convenience Food
    SOUTHERN LIVING Almost Homemade: 152 Shortcut Recipes Using Convenience Food
    Ebook261 pages1 hour

    SOUTHERN LIVING Almost Homemade: 152 Shortcut Recipes Using Convenience Food

    By The Editors of Southern Living

    ()

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    About this ebook

    Save time with Southern Living! In Almost Homemade you'll find recipes that use ready-made sauces, frozen pastry, and jarred and canned sauces and soups to speed up preparation and create delicious meals that taste like they're made from scratch!
    LanguageEnglish
    PublisherLiberty Street
    Release dateMar 3, 2017
    ISBN9780848754921
    SOUTHERN LIVING Almost Homemade: 152 Shortcut Recipes Using Convenience Food

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      Book preview

      SOUTHERN LIVING Almost Homemade - The Editors of Southern Living

      Copyright

      JARRED SAUCE

      Ready-made sauces, from marinara to Alfredo, add quick flavor to Italian favorites like lasagna, baked ziti, and more. The best news? It’ll taste like it’s been simmering on the stove all day.

      Extra-Easy Lasagna

      1 lb. lean ground beef

      4 cups tomato-basil pasta sauce

      6 uncooked lasagna noodles

      1 (15-oz.) container ricotta cheese

      10 oz. shredded mozzarella cheese (about 2½ cups)

      ¼ cup hot water

      1. Cook beef in a large skillet over medium, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.

      2. Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour ¼ cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.

      3. Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.

      MAKES 6 to 8 servings ACTIVE 15 min. TOTAL 1 hour, 20 min.

      Creamy Chicken Alfredo Casserole

      1 (6-oz.) pkg. fresh baby spinach, chopped

      ⅓ cup refrigerated pesto sauce

      1 (15-oz.) jar Alfredo sauce

      ¼ cup chicken broth

      12 oz. uncooked penne pasta, cooked according to pkg. directions

      2½ cups chopped rotisserie chicken

      4 oz. preshredded low-moisture part-skim mozzarella cheese (about 1 cup)

      2 Tbsp. thinly sliced fresh basil

      ¼ tsp. paprika

      1. Preheat oven to 375°. Toss together spinach and pesto in a medium bowl.

      2. Stir together Alfredo sauce and chicken broth in another bowl. Spread one-third of Alfredo mixture (about ½ cup) into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture.

      3. Stir together cooked pasta, chicken, and remaining Alfredo mixture; spoon half of chicken mixture over spinach mixture. Repeat layers once with remaining spinach mixture and chicken mixture.

      4. Bake in preheated oven 30 minutes. Remove from oven, and sprinkle with cheese. Return to oven, and bake until hot and bubbly, about 5 minutes. Top with basil and paprika.

      SERVES 4 ACTIVE 15 min. TOTAL 50 min.

      Skillet-Baked Ziti with Andouille, Tomatoes, and Peppers

      12 oz. uncooked ziti pasta

      1 lb. andouille sausage, cut into ½-inch slices

      ½ red bell pepper, cut into thin strips

      ½ yellow or orange bell pepper, cut into thin strips

      ½ cup chopped sweet onion

      2 tsp. minced garlic

      1 Tbsp. olive oil

      2 (14.5-oz.) cans fire-roasted diced tomatoes

      1 (8-oz.) can tomato sauce

      2 tsp. granulated sugar

      1 tsp. kosher salt

      ½ tsp. black pepper

      3 oz. Parmesan cheese, shredded (about ¾ cup)

      4 oz. mozzarella cheese, shredded (about 1 cup)

      Basil leaves, for topping

      1. Preheat oven to 350°. Prepare pasta according to package directions, reducing boiling time to 8 minutes.

      2. Cook sausage, peppers, onion, and garlic in hot oil in a 12-inch cast-iron skillet over medium-high, stirring often, until vegetables are soft and sausage has begun to brown slightly, 7 to 8 minutes. Stir in tomatoes, tomato sauce, sugar, salt, and pepper. Bring mixture to a simmer over medium, and add ½ cup of the Parmesan, stirring until melted. Stir in cooked pasta. Remove from heat, and sprinkle with mozzarella and remaining ¼ cup Parmesan.

      3. Bake in preheated oven until mixture is bubbly and cheese is golden, 25 to 30 minutes. Let stand 10 minutes before serving.

      MAKES 8 servings ACTIVE 20 min. TOTAL 50 min.

      Spaghetti Squash and Meatballs

      Cut 2 (2¼-pound) spaghetti squash in half lengthwise; discard seeds. Bake squash, cut sides down, on a lightly greased baking sheet at 400° for 1 hour. Cool 10 minutes. Combine 2 pounds ground chicken; 4 green onions, chopped; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons freshly grated Parmesan cheese; and 2 teaspoons salt. Shape into 24 (2-inch) balls. Bake at 400° for 30 minutes. Scrape inside of squash to remove spaghetti-like strands (about 6 cups). Cover and chill squash and meatballs up to 24 hours. Cook 2 minced garlic cloves in 2 tablespoons hot olive oil in a Dutch oven over medium-high, stirring occasionally, 1 minute. Add 1 (24-ounce) jar tomato-basil pasta sauce, 1 (14.5-ounce) can diced tomatoes, and meatballs; bring to a boil. Reduce heat, and simmer 10 minutes. Microwave squash, covered with plastic wrap, at HIGH 3 minutes. Stir ½ cup chopped fresh basil into sauce; serve over squash. Top with Parmesan cheese.

      MAKES 6 servings TOTAL 1 hour, 53 mins.

      Quick and Easy Spaghetti Bolognese

      A rich and seasoned meat sauce doesn’t require a full day of stirring at the stove—all you need is 25 minutes. We love the robust flavor of Italian sausage in this chunky tomato sauce, but you can substitute ground beef or pork too.

      1 Tbsp. olive oil

      1 lb. sweet Italian sausage, casings removed

      ½ cup chopped sweet onion

      ½ cup chopped green bell pepper

      2 garlic cloves, minced

      1 (24-oz.) jar tomato-basil pasta sauce (such as Barilla or Classico)

      1 tsp. granulated sugar

      ½ tsp. kosher salt

      ¼ tsp. black pepper

      1 (16-oz.) pkg. spaghetti or linguine noodles

      2 Tbsp. chopped fresh basil

      Shaved Parmesan cheese

      1. Heat oil in a large skillet over medium-high. Add sausage, onion, bell pepper, and garlic, and cook, stirring, until sausage is browned and vegetables are tender, 8 to 10 minutes.

      2. Stir in pasta sauce, sugar, salt, and black pepper; bring mixture to a boil over medium-high. Reduce heat to low; simmer 15 minutes.

      3. Cook pasta according to package directions, reserving ½ cup cooking water. Stir chopped basil into meat sauce. Stir in up to ½ cup reserved cooking water, adding ¼ cup at a time, if needed, to reach desired consistency. Serve sauce over cooked spaghetti. Garnish with shaved Parmesan cheese, if desired.

      SERVES 4 ACTIVE 15 min. TOTAL 25 min.

      Slow-Cooker Green Bean Casserole

      2 (16-oz.) pkg. frozen French-cut green beans, thawed

      1 (10-oz.) container refrigerated Alfredo sauce

      1 (8-oz.) can diced water chestnuts, drained

      1 (6-oz.) jar sliced mushrooms, drained

      4 oz. Parmesan cheese, shredded (about 1 cup)

      ½ tsp. freshly ground pepper

      1 (6-oz.) can French fried onions, divided

      ½ cup chopped pecans

      1. Stir together first 6 ingredients and half of French fried onions, and spoon mixture into a lightly greased 4-quart slow cooker.

      2. Cover and cook on LOW 4½ hours or until bubbly.

      3. Heat pecans and remaining half of French fried onions in a small nonstick skillet over medium-low, stirring often, 1 to 2 minutes or until toasted and fragrant; sprinkle over casserole just before serving.

      MAKES 10 servings ACTIVE 15 min. TOTAL 4 hours, 45 min.

      Pizza Casserole Deluxe

      Win over all the kids and grown-ups in your house with this new instant classic.

      1 (1-lb.) pkg. ground mild Italian sausage

      2 garlic cloves, minced

      1 Tbsp. olive oil

      1 (26-oz.) jar marinara sauce

      1 tsp. kosher salt, divided

      ½ medium-size red onion, chopped

      ½ medium-size red bell pepper, chopped

      ½ medium-size green bell pepper, chopped

      ½ (8-oz.) pkg. sliced baby portobello mushrooms

      1 cup sliced black olives

      ½ cup pepperoni slices, chopped

      1 (16-oz.) pkg. rigatoni pasta

      3 Tbsp. butter

      3 Tbsp. all-purpose flour

      3 cups half-and-half

      8 oz. fresh mozzarella, shredded (about 2 cups)

      2 oz. Parmesan cheese, grated (about ½ cup)

      ½ tsp. freshly ground black pepper

      1 (8-oz.) pkg. shredded mozzarella cheese

      8 to 10 pepperoni slices

      1. Preheat oven to 350°. Cook sausage and garlic in hot oil in a large skillet over medium-high 5 to 7 minutes or until sausage crumbles and is no longer pink. Remove with a slotted spoon, reserving drippings in skillet. Drain sausage mixture on paper towels, and transfer to a medium bowl. Stir marinara sauce and ½ teaspoon salt into sausage mixture.

      2. Sauté onion and next 3 ingredients in hot drippings 5 minutes or until tender; stir in olives and chopped pepperoni. Reserve ¼ cup onion mixture.

      3. Prepare pasta according to package

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